2 small Japanese eggplants or 2 very small Italian eggplants (about 4 oz. each)

2 Tbs. fish sauce

Trim the chicken and cut it into bite-size chunks. Trim the eggplant, cutting away stems and bottoms. Quarter each lengthwise, and then slice crosswise at 1-inch intervals.
Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Ad...